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Monthly Archives: July 2013

Not only is this recipe a lazy as hell, but I will lazily post pics of the recipe, because I’ve been having celiac reactions & fibro pain. Absolutely everything in it was purchased at Trader Joe’s (except the coconut oil, as I was out & had to borrow), but you could easily do something similar at Whole Foods or even a regular supermarket:

The only thing you need chop is the chicken!

Briefly heat the coconut oil until it’s in liquid form, then add the mirepoix. Once softened, add the chopped up chicken (half inch slices are sufficient) to brown a bit. Add the broth & bring to a boil. Then add the vegetables, add water to cover, reduce to a simmer, & leave until it achieves the crispness/softness you desire. At the very end, add the mustard. You’re done!

This makes 8 generous servings & here are the nutrition stats per each:

So yeah, you can have seconds. If you want more salt, you can always add some sea salt while the chicken browns.

I’m using this soup to heal up after a particularly nasty celiac/lactose incident. I already feel better; I hope you do, too!

(Sorry, I can’t be funny when I spent the whole last 3 days no more than 30 seconds from a loo.)

In my quest to simplify from-scratch foods for the chronically ill & terminally lazy, I have come up with One Pot Mostly Healthful Chipotle Chicken Thighs. You can boast of this as “from scratch” despite the fact that you do virtually nothing. It’s also a great way to add coconut oil to your diet (to shore up your nervous system & support your thyroid) without trying to figure out how many recipes you can make that taste like coconut.

On a good day when you can leave the house, purchase a package of chicken thighs. There’s usually 5 in there. I use thighs for stuff like this because the extra fat allows the meat to fall apart in a tasty way, rather than chicken breasts, which shred into low fat shards of rubber.

In a 2 quart saucepan, heat 1-2 tablespoons of extra virgin coconut oil on highish. I promise by the time you’re done, you won’t taste it.

Squish the thighs into the oil (don’t burn yourself). It doesn’t matter if they don’t all sit on the bottom because they will shrink & you’re going to mash em all up anyway. Salt the top with sea or kosher salt. When you think the thighs have browned a bit, turn em over, squish em again, & brown the other side. Salt again.

Now get out a can of chipotle peppers in adobo sauce. These can be found in the ineptly titled “Latin” aisle in your grocery shop or even more cheaply in an actual Mexican mercado (which I realize you may not have in the Midwest). Open it & dump that sucker in there. Reduce the heat to medium low & leave it for like an hour. You may want to come back & stir it during commercials. Make sure it’s simmering & not boiling. When it’s done, & you’ve given it a good stir with something sturdy, it’ll look like the above photo.

There, it’s done!

You can serve it over brown rice, pintos, corn chips for a nacho situation, or like I did, which was to put a couple ounces in two corn tortillas with a dab of plain Greek yogurt & some reduced fat cheddar…

…like so. In this incarnation you’re getting 27 grams of protein.

If you’re feeling less lazy or achy, chop up some scallions, cilantro, & kale for a fairly healthful salad. If I were serving this to company, I’d add a couple tablespoons of organic honey during cooking (unless they too were watching their sugar). The peppers caramelize fairly well without a sweetener, though, so it’s not necessary.

Clean up: this part kind of sucks for the weak & achy. Once you’ve emptied the pot into a container, & while the pot is still hot, fill it about a quarter way up with hot water & a squirt of washing up liquid. Let it sit while you eat, then fill it with cooler water & scrub away. Alternately you can let it sit until all the crunchy gunge melts off.

Enjoy & tell me how you serve this chicken so I may steal your lazy version for achy days.